We had some over ripe bananas in the fridge so I decided to make some banana cakes. I found this nice easy to follow recipe so off I said to another baking self-lesson.
Yesterday afternoon, as soon as I finished work, I went and started the work. I was really anxious about finishing it before hubby comes home but then again I realized I don't have enough bananas. I didn't want it to lack with "banana taste" so I just waited for hubby so we can all go out and buy more bananas. Bad thing is that batter was already done. I thought it won't hurt if I let it sit there for some hours before putting it in the oven.
Alas, it was already past 11pm and still I wasn't able to put it in the oven as we had to do some impromptu errands, then had dinner with my inlaws and finally came home late at night already. So I just gave up on it and decided to put the batter in the fridge.
Then I wonder if it will be alright so I digged over internet if batters for cake can stay overnight and still give good results. What do I know... almost every baking experts says that batters shouldn't be set aside without baking it for more than an hour... let along overnight! My heart sank. But there's no way I'll throw that batter away so I just slept with a sunken heart and a little hope that my banana cake the following day will be still be ok.
So the next day came and over my lunch time, I mashed some more bananas and mixed it with the batter that was put in the fridge overnight and sprinkle a dash of baking soda - I did t his because people say cakes that were set aside overnight doesn't rise enough. I was able to half-fill 2 bundt pan and then place them inside the oven with my fingers crossed.
The timer finally set off and imagine my grin from ear to ear when they turned out quite well... at leaset they looked good. They did rise enough. I am not sure if it is because I sprinkled a little baking soda or maybe they'd rise anyways without additional baking soda.
Banana cake fresh from the oven
One interesting trick that was mentioned in the recipe I followed, is to put the cake inside the freezer for 45 mintues right after it was taken out from the oven. This is supposed to make the cake really moist. I was kind of doubtful about it thinking that process might hurt my freezer. You know, how our moms tell us never to put food that is still hot in the fridge? Then much less in the freezer! Incidentally, my lunch time was over so I had to go back to work. So I just left the pans inside the oven with the door slightly open (so they won't get burned since the oven is still hot). Right after I was done with work, I took the pans (the were still hot) and wrapped them with cling wrap and popped them in the fridge.
Ready to freeze!
I set the timer to 45mintues and right after it set off, I took out the banana cake and tried it... it was sumptous! It wasn't cold at all. It was really soft and moist.